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Old 01-11-2013, 09:36 PM   #21
Arrheinous
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Nov 2012
Akron, OH
Posts: 706
Liked 117 Times on 77 Posts




Disclaimer on handling taste/bitterness: I could sip Jager like tea. The herbal flavors are some of my favorite.

 
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Old 03-16-2013, 01:25 PM   #22
offthewagon
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May 2010
Rochester, NY
Posts: 16
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I know I'm a couple months late but thanks for giving me hope guys. I've got a wormwood braggot (completely by mistake) going in my primary right now. The recipe I had recommended bottling it pretty quick; fortunately I tasted it first, unfortunately I kinda wanted to die when I did. I was hoping that would level out with time but I wasn't really sure. Seems like time can fix just about anything, I don't expect mine to be around 3 years from now, but hopefully it'll be drinkable in a few months.
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Beer: Wormwood/Absinthe Minded Ale
Mead: Sugar Plum Spice
Bottled: Prickly Pear Mead

"From man's sweat and God's love, beer came into the world."
-Arnoldus

 
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Old 03-16-2013, 05:42 PM   #23
StMarcos
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Apr 2008
Sebastopol, CA
Posts: 971
Liked 34 Times on 27 Posts


Try the Roman wormwood, Artemisia pontica, as it's less bitter. It's what is used to colour traditional absinthe green, although without antioxidants this colour will turn brown in a matter of weeks. Little late in the game for a St. Pats brew....!

 
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Old 01-05-2014, 02:34 AM   #24
offthewagon
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May 2010
Rochester, NY
Posts: 16
Liked 1 Times on 1 Posts


So time is definitely helping. I just got it out of the carboy and into some bottles. Its been the better part of a year but the taste is really improving. I still wouldn't call it good yet, but its much better. I only saved a dozen of them, I figure I'll let them sit in the back of the closet for another year and then break one open.
__________________
Beer: Wormwood/Absinthe Minded Ale
Mead: Sugar Plum Spice
Bottled: Prickly Pear Mead

"From man's sweat and God's love, beer came into the world."
-Arnoldus

 
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